Experiment #10: Pumpkin Oatmeal Pudding April 25, 2008Posted by oatmeal in Breakfast, Recipes.
Tags: pudding, pumpkin
Heh. It was supposed to be pumpkin oatmeal bread, but I realize now that I need flour in order for that to happen… 😛 So I guess I have to go buy flour! [I’m rather slow to catch on, can’t you tell?]
Anywhoo, aside from my mistake, the pudding was great in the taste area–which is really what counts, right? It was sweet, but not too sweet, and it was creamy and tasted somewhat like tapioca pudding–probably thanks to the oatmeal. The crust gave a crunch factor and it tasted great with the mushiness! It was very filling 😀 I’m totally having this for breakfast tomorrow. On top of that the whole kitchen [and later my room] smelled of pumpkin the entire tme–awesome.
Here’s the recipe:
Makes 5 large slices – 114 kcal and 6g fiber per slice! [the picture above shows half a slice 🙂 ]
0.75 cup quick oats [a mix of ground and non-ground oats]
0.75 cup Kellogg’s All-Bran Original [I have a lot of this lying around, that’s why it’s probably going to be in every recipe I post 😛 You can sub it for more oatmeal or something else I guess?]
0.5 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
0.25 cup water
0.5 tsp ground ginger
1 cup canned pumpkin
0.5 cup soymilk
1 tsp vanilla extract
1 tbsp honey [I added it…but I don’t think it was necessary]
0.33 cup applesauce
1 tbsp cornstarch mixed with 1 tbsp water
1. Preheat oven to 350°F
2. Mix dry ingredients in one bowl, wet ingredients in another.
3. Pour wet ingredients into dry ingredients and mix.
4. Pour into bread pan and bake for 45 minutes.
5. Turn off the oven and let it sit in there for a couple of minutes before taking it out.
Oh, and I bought a green silicone baking mat yesterday! It costed me $11. 29–but it’d save $$ on parchment paper and aluminum foil in the long run, plus it’s good for the environment–so I think it’s worth it–I’m very excited to start using it!